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Striker Chef's Balsamic Glazed Lamb Chops
A luxurious lamb chop steak perfect for year-end home parties, served with a sweet and sour balsamic sauce.
Okjubu's Tofu and Bean Sprout Steamed Dish
A savory steamed dish featuring golden-brown grilled tofu and crisp bean sprouts, perfectly blended with a spicy and sweet sauce.
Yeo Kyung-rae's Zasai Stir-fry
A simple recipe to make the crisp and salty zasai stir-fry you'd enjoy at a Chinese restaurant, right at home.
Jung Ho-young's Salt-Only Crab Paste
A unique traditional recipe that preserves the rich, savory flavor and jelly-like chewy texture of flower crab by aging it solely with salt—no soy sauce or chili powder.
Yoon Joomo's Tempeh Salad
A healthy diet meal with high-protein tempeh, fresh avocado, roasted broccoli, and a tangy-sweet soy-sesame dressing
Kim Milan's Pugliese-Style Bombette
Pugliese-style pork rolls made by tightly rolling pork neck with pancetta and cheese, browning in a pan, and finishing moist in the oven
Maeil Matna Ham and Mozzarella Toast
A sweet and savory toast where moist egg coating meets savory melted mozzarella cheese and ham.
Striker Chef's Flounder with Miso Butter Grill
A reinterpretation of the traditional French fish dish 'Sole Meunière', this grilled flounder maximizes flavor with a savory butter and rich miso sauce.
Ttukdak Hyung's Gyukatsu
A Japanese-style cutlet dish where beef sirloin is coated in a thin batter, quickly deep-fried until only the outside is crispy, then lightly grilled over a charcoal stove or pan and enjoyed with homemade sesame dressing.
Ttukdak Hyung's Tomato Cream Cheese
A Mediterranean-style cream cheese blended with sun-dried tomatoes ground in olive oil for an explosion of umami.
Ttukdak Hyung's Original Carbonara
A traditional pasta with deep, rich umami from egg yolks cured in salt and sugar for a week, then dried, without any cream.
Yoon Joomo's Beef and Bamboo Shoot Stir-Fry
Coating beef with potato starch to lock in juices and stir-frying it with crisp bamboo shoots creates a luxurious, tender texture.